Nutritional analysis provided by Bon Appétit

Related Video

Exclusive Offers

Menus & Tags

Tags:

Leave a Review

Reviews

No juice or flavor whatsoever. Dry, flavorless crust. My intuition told me to doctor it up with some cinnamon or lemon or SOMEthing, but I held fast to the recipe and was embarrassed to serve it at a dinner party of mystified friends who are used to yummy baked goods from my oven. The creme fraiche just added insult to injury. Bleck.

I've enjoyed this twice this week: not too sweet,
elegant appearance, easy to make, and a perfect
way to use fresh rhubarb (and substitute other
fruits). Ice cream is an improvement over the
creme fraiche.

This was good. You better love
rubharb though, as that is really
all there is to the dish. The crust
was perfect and the creme fraiche
was a must because it balanced well
against the tartness of the rhubarb.
I guess a scoop of vanilla ice cream
would work too. BTW a galette can be
any kind of free form tart, not
necessarily just a crepe.